Effect of chia as breadmaking ingbkp_redient on nutritional quality, mineral availability, and glycemic index of bread

Abstract:

Chia seeds and chia flour could be used as ingbkp_redients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingbkp_redients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingbkp_redients (5.1-6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as pbkp_redicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingbkp_redients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingbkp_redients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.

Año de publicación:

2020

Keywords:

• Fatty acid profile
• minerals
• Salvia hispanica
• PRI/RDA/AI (Popular Reference Intake/Recommended Dietary Allowance/Adequate Intake)
• Breadmaking products
• Chia ingbkp_redients
• Essential amino acid profile

Fuente:

scopus